Instructions
- Peel the eggs, slice in half and remove yolk.
- In a bowl add add the garlic, herbs other seasonings and milk. Mix until a corse paste. The filling will be thick and fairly dry but free of large lumps of egg yolk. You should be able to make a ball that sticks together easily with the filing.
- Carefully fill each half of the egg white with the filling, do not overfill. There should be 2-3 tablespoons of filling remaining
- In a non stick pan, heat the olive oil over medium heat.
- Carefully place each egg, stuffed side down in the pan and cook 2-3 minutes until egg is browned.
- Remove from pan and serve with dressing.
For the Dressing
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- Mix all of the dressing ingredients in a small bowl and whisk until well combined.
- Spoon over the eggs when serving
Go to the next page to get the Amount Per Serving
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